Koroke Vail Style

Today's koroke are a bit of a fantasy, I admit. The reason why I came up with this, was that I had some leftovers of the gyouza filling, and I needed to get rid of it.
If you want to know about Japanese Koroke; there are several different versions, but most are either with potato or with a kind of béchamel sauce. My koroke are based on potatoes, mashed and mixed with the gyouza filling, which consists of chinese cabbage, carrot, ginger and pork mince, seasoned with soy sauce and pepper. I peeled and boiled the potatoes, then mashed them (I use a fork because prefer to not have real puree, but still small bits of potato in it). Added the gyouza filling, 1 egg and some flour, seasoned with salt and pepper. Formed the koroke (I chose a more oblong shape), then coated them with flour, egg, and panko. They should be fried in a frying pan with a bit more of oil, but not too hot, or else the breadcrumbs will become black too quickly. (7 on my electric stove)
Tonkatsu sauce goes well with the koroke, but they are fine with ketchup, too. Or simply natural.


~Vail~

Haddock in Herb Crust

It's been some time since I last updated. Now that I am temporarely back in my parents' house, I don't have the opportunity to cook much. Unfortunately! But today I had the great task to cook for my dad, and he really liked it a lot. ;)
This is a very easy & fast recipe for many white fish, like codfish, haddock or whiting, but I guess you can even use salmon or other fish you like.
Now, on to the recipe (makes about 2 servings):


What you need:

*  400-500g haddock, whiting or any fish you want
* a handful of parsley
* 6 big leaves of fresh basil
* olive oil
* breadcrums
* tomatoes
* salt, pepper
* 1 tbsp ground parmesan

Wash the fish, then dab it off with kitchen paper. Season both sides with salt and pepper. Use a baking dish and grease it well with olive oil, then put the fish inside.
Wash and chop the parsley and the basil, then put it in a bowl with a handful of breadcrumbs, about 2-3 spoonfuls of olive oil and parmesan. Use a blender to get a paste. You can add more breadcrumbs or oil if needed. The important thing is that you receive a paste that's neither too dry, nor too wet.
Decorate the fish with the paste. Wash and dice the tomatoes and put them into the baking dish as well.
Preheat oven to 200°C and bake about 12-15 minutes.
The fish will be all juicy with a nice crust.
Enjoy!

~Vail~